This Chicken Dum Biryani is a Hyderabadi Dum style recipe that you can easily make at home. Though, everyone loves Chicken Biryani the lengthy process may be quite intimidating.
In today’s post, I’ll show you how to make the most delicious Chicken Dum Biryani Hyderabadi Dum Style at home in a simple way. This is a 1 Kg Chicken Biryani Recipe good enough for 8 persons.
My family, especially my son, loves homemade Biryani so I make this way too often. I have been making biryanis for a very long time and have kind of mastered the art. I have also tried a lot of biryani recipes but I finally prefer to stick to this one.
It also saves me the time and the hassle of making two separate dishes – rice and curry. Moreover, it is enjoyed by all the members of the family – they don’t mind eating homemade biryani every Sunday.
- What is Chicken Dum Biryani
- Chicken Dum Biryani (Hyderabadi) Ingredients
- How to Make Chicken Dum Biryani
What is Chicken Dum Biryani
First of all, let us understand what cooking on Dum means. Cooking on Dum is a slow process of cooking. In this process, the vessel is sealed and food is allowed to cook slowly. This process is generally used for cooking meats.
When the meat is allowed to cook on low heat, it releases moisture and this generates steam. The meat is then cooked in this steam making it succulent and flavourful.
Chicken Dum Biryani is a similar process in which we first marinate the chicken in yogurt and other spices. The raw chicken is placed in a thick bottom vessel and then topped with cooked rice. We then seal the vessel with dough to trap in all the steam and then place it on a low flame. The moisture from the chicken and yogurt helps to cook the chicken slowly. The meat is cooked to perfection and absorbs all the flavours of the spices.
This process of cooking is much preferred as it renders succulent and delicious meat. Moreover, the flavours of the meat and spices are mixed with the cooked rice thus yielding the most delicious and flavourful Chicken Biryani.
Chicken Dum Biryani (Hyderabadi) Ingredients
Before we could start with the recipe, let us go through the Chicken Dum Biryani Ingredients list, one by one.
Chicken – We use 1 kg chicken on the bone for this biryani recipe. Cut the chicken into medium pieces, not too small or it will overcook in the Dum.
Yogurt – Use fresh homemade yogurt for this biryani, the one that is slightly sour but not too sour. You could also use the yogurt you get in dairies but please do not use packed yogurt for this recipe. The packed yogurt is slightly on the sweeter side and will not give you the desired results.
Onions – The key to a good Hyderabadi style Biryani is to caramelize the onions perfectly. The onions have to be fried in such a way that it doesn’t get too brown but at the same time, it should be crisp.
Biryani Masala Powder – Make your own Biryani Masala powder. The store-bought masala powder may not be good enough for a perfect biryani.
For a flavourful Biryani masala powder grind the following spices into a fine powder and use the entire powder for 1 kg of Chicken.
- 1/2 tsp shahi jeera/caraway seeds or jeera
- 1/2 tsp peppercorns
- 2 petals star anise (not whole)
- 6 cloves
- 1-inch cinnamon stick
- 2 black cardamoms
- 1 small piece of mace
- 1 tsp poppy seeds
Ginger-garlic & chilli paste – For best results use homemade ginger-garlic paste. To make your own paste blend –
- 1 big pod garlic
- 2-inch piece of ginger
- 2 – 3 green chillies.
Red Chilli & Turmeric powder – Use good quality chilli powder and turmeric powder for taste and colour.
How to Make Chicken Dum Biryani
Let’s make this Chicken Dum Biryani recipe in 03 simple steps. I have simplified the method for you and you can’t go wrong with this recipe. Follow the steps exactly and you will end up with a perfect Dum Biryani.
STEP I – Marinade for Chicken Biryani
- Marinating the chicken for at least an hour is the key to the soft, tender, and succulent chicken thus resulting in a good Biryani. I have used 1 kg of chicken on the bone for this recipe.
- Cut the chicken into medium pieces and marinate for at least 2 to 3 hours. If you like to use potatoes in your Biryani, then also cut 2 to 3 medium potatoes and marinate along with the chicken. You could also cut the potatoes into big pieces and fry them till they are 90% cooked. The marination ingredients –
- 150 grams sour Yoghurt (1/2 cup + 1.5 tbsp)
- 1 tbsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp ginger-garlic & green chilli paste
STEP II – HOW TO CARAMELISZE ONION
- Cut about 5 – 6 medium onions into thin slices and then fry them in half a cup of oil or ghee. Use the same big vessel in which you will then assemble your biryani.
- Fry onions on a high to medium heat, stirring continously, to avoid burning or over-browning. Be very careful with this or else you will ruin your Chicken Biryani. Add a little salt for quicker caramelising.
- While frying the onion, be extra vigilant. Once the onions start caramelizing they will start separating too. Reduce the flame and keep stirring till they further turn light brown. Switch off the flame now and immediately remove the onions immediately with a slotted spoon. If you keep them a little longer the onions will turn darken and may also taste bitter.
- After you caramelize the onions, transfer them onto a plate and let them cool. A perfectly caramelised onion will turn crispy when cool and you can then crush them with your fingers. Also, fry a few cashew nuts and reserve a part of the caramelized onions for garnishing.
Step III – Assembling the Chicken Biryani
- Now put the chicken along with the marination into a heavy bottom vessel. Preferably the vessel in which you have fried the onions, but remove the excess oil, and retain about 1/2 a cup of oil for cooking. Now subsequently add the caramelized onions and the mint leaves over this chicken marination. Finally, add in the juice of half a lemon.
HOW TO BOIL RICE FOR BIRYANI: For 1 kg chicken, I prefer to use 750 grams or 4 cups of long-grained basmati rice. Wash the rice and soak for at least 15 – 20 minutes. In another big vessel bring sufficient water to a rolling boil. Then add salt, bay leaves, and a few whole garam masalas. Then add the soaked rice and when the rice is 70% done drain the entire rice into a colander.
- Finally, pour this rice into the biryani vessel and level it evenly. Also, add in half a cup of saffron-infused milk and put a tbsp of ghee around the rice. Then, sprinkle some caramelised onions that you reserved for the garnish.
Watch How to Make Chicken Dum Biryani
Cooking Time – Chicken Biryani Dum Time
Dum is a method of slow cooking in which the vessel is tightly sealed so that no steam escapes. Let us get familiar with the cooking time and method.
- After you have assembled the Biryani and you are ready to cook. First, seal the vessel with some dough and the cover it with a tight-fitting lid. Place a weight on top so as not to let any steam escape. You can also use a silver foil before placing the lid.
- First, place the vessel on the highest flame for 5 minutes only. If your marinade has more liquid then place the vessel for 10 minutes on high flame.
- After the first 5 minutes, reduce the flame to medium. Then place a griddle or tawa underneath the Biryani vessel and leave undisturbed on a medium flame for 15 minutes.
- In the final stage, reduce the flame to the lowest and cook for another 15 minutes. By now your Chicken Biryani will start releasing its aroma. This is when you should know that the Biryani is cooked. Switch off the flame now.
- Chicken Dum Biryani (Hyderabadi) is ready. Give the Dum Biryani a resting time of at least 10 to 15 minutes and then open the lid carefully.
Serving Suggestions
Serve Chicken Dum Biryani as a main course with cucumber and onion raita.
To conclude …..
In this method of cooking on Dum, you will get a flavourful biryani with three layers. Moreover, the chicken cooks to perfection and the entire rice is so flavorful.
Cooking Biryani on Dum style is a method you will enjoy but needs a little perfection. Follow the steps and you will end up with awesome Biryani every time. This is how your layers of Biryani should be –
- 1st layer of Biryani – You will have succulent chicken pieces along with flavoured potatoes
- 2nd layer of Biryani -You will get rice mixed with the flavoured spices and masala.
- 3rd layer of Biryani – Saffron infused aromatic rice on this top-most layer.
Other Biryani Recipe that you may like to try
GREEN MASALA CHICKEN BIRYANI RECIPE
CHICKEN MALAI SEEKH KABAB BIRYANI
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RECIPE CARD
Chicken Dum Biryani (Hyderabadi)
Ingredients
- 1 kg Chicken on the bone, cut into medium pieces
- 750 grams Basmati Rice, washed and soaked for 15 – 20 min.
- 3 medium Potatoes, cut into big pieces
- 5 -6 medium Onions sliced and fried to crisp golden brown
- 1 tbsp Red Chilly Powder or use according to your taste
- ½ tsp Turmeric Powder
- Biryani Masala Powder
- 2 -3 tbsp Ginger-garlic paste
- 150 grams Yoghurt ½ cup + 1.5 tbsp
- Whole garam masala for the rice
- 1 cup Oil/ghee for frying the onions and cooking
- Salt to taste
- A generous pinch of saffron soaked in ½ cup warm milk
Biryani Masala Powder (grind to a fine powder)
- ½ tsp Shahi jeera/caraway seeds or jeera
- ½ tsp Peppercorns
- 2 petals Star Anise
- 6 Cloves
- 1 inch Cinnamon stick
- 2 Black Cardamoms
- 1 piece Mace/javitri
Instructions
How to prepare Chicken Biryani step by step
- Marinate chicken and potatoes with yogurt, chilli powder, ginger-garlic paste, turmeric powder and Biryani masala. and some whole spices. Set aside for atleast a1 to 2 hours.
- Wash and soak the basmati rice for atleast 15 – 20 minutes
- In a thick bottom vessel in which you will assemble your biryani, heat 1 cup oil and fry the sliced onions till golden brown.
- Once the onions are fried remove and spread it on a plate to cool. once cool crush it with your fingers.
- Now add the marinated chicken to the remaining oil and also the fried onions and mint leaves.
- In another big vessel bring water to a rolling boil. Add a few whole garam masala like bay leaves, cloves, pepper, star anise and salt. Also add a few drops of lemon juice.
- Put in the soaked rice and cook till 70% done and drain it into a colander.
- Spread this rice on to the marinated chicken evenly. Pour in the saffron-infused milk. Put 1 tbsp ghee all over the rice and top it with some fried onions.
- Cover the vessel with a tight fitting lid. Place some weight on it so as not to let the steam escape. Place it on dum, ie high flame for 5 minutes.
- Place a griddle or tawa under the vessel and reduce the flame to medium low. Keep it on dum for another 15 minutes.
- Now reduce the flame to the lowest and let it cook on dum for another 15 minutes. You know your biryani is done when you get a nice aroma from the rice. Switch off the flame and keep the vessel covered for 15 minutes before you serve the biryani.
- Total time for cooking the Chicken Dum Briyani is 35 minutes.
- Serve with riata or salad.
Notes
- Use good quality Basmati Rice for a perfect Biryani.
- Marinate the chicken for at least 1 hour – the more the better for succulent meat.
- The timings indicated for the dum will yield a perfectly cooked chicken, do not alter.
- You could also fry the potatoes separately. Marinating along with the chicken will render flavourful potatoes.
Thank you for stopping by,
Love, Anita
Great recipe
Both the taste and visual appeal of chicken dum Biryani should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Right?